Ingredients

12 6-inch corn torillas

1 Tablespoon canola oil

Salt to taste

Directions

Heat oven to 400 degrees.

Using a pastry bruch, lightly coat both sides of each tortilla with oil. Stack the tortilla and cut them into quarters. Spread the chips in a single layer on cookie sheets. Season with salt. Bake until crisp and golden, about 12 to 16 minutes.